There was a fantastic tasting down at our local wine shop the other night. Instead of wine, we tasted several varieties of beer from Belgium, Poland and Germany. It was great for us, because our beer drinking tends to center heavily on the Pacific Northwest and we just haven’t experimented much with Belgian ales. Too bad there weren’t more tasters in attendance, but hey – more for us.
We ended up going home with a bottle of St Bernardus Abt 12, which was my favorite from the tasting (we also really, really liked Piraat Triple IPA – yum). We took care of it immediately with the help of some remarkably successful cheeseburgers and yam fries, which turned out to be an almost perfect pairing with the beer. Click to continue »
by Molly Stevens, and found a recipe for Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze. We love short ribs and have made them before with either a red wine braising liquid or a good dollop of Patak’s curry paste, so porter sounded like a good variation. The maple glaze sounded unnecessary and sweet, so I left it off, but I otherwise followed the recipe pretty closely.
